Pumpkin Spiced Donuts with a Maple Glaze
- Sydney Marchese
- Jun 11, 2025
- 4 min read
Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series.
This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking!
Recipes videos posted directly on Instagram and TikTok @sydsachef
Pumpkin Spiced Donuts with a Maple Glaze
“In this kitchen, every season is pumpkin spice season.”
Recipe Type: Brunch Recipes, A Full Brunch, A Light Brunch, A Late Brunch, New Brunch Recipes, Baking Recipes
Recipe Details: Free Recipe, Donut Recipe, Breakfast and Brunch Recipes, Pumpkin Spice
In my kitchen, it’s always pumpkin spice season! These Pumpkin Spiced Donuts are perfect for brunch and to bring a little fall magic into summer. This is a cake donuts recipe, making it easier to achieve in just an hour. This Pumpkin Spiced Donut dough comes together in minutes, and creates perfectly moist and spiced dough. And to top off the recipe, as a real ode to fall, I made a maple glaze for the Pumpkin Spiced Donuts. The glaze is sweet and the perfect balance for that pumpkin spice.
You should make these Pumpkin Spiced Donuts to have a taste of fall at your summer brunch. The donuts have a soft pumpkin spiced cakey inside with a crispy bite of maple sugar at the end. These pumpkins spiced donuts may be the best baked good you ever make, leave a comment below.
Pumpkin Spiced Donuts with a Maple Glaze Recipe
Serves: 6 - 8
Prep Time: 15 minutes
Cook / Active Time: 15 minutes
Assembly Time: 5 minutes
Ingredients:
2 - 4 cups Vegetable Oil, for frying
Pumpkin Spiced Donuts:
¼ cup of White Sugar
1 tbsp. Unsalted Butter, softened
1 large Egg Yolk
1 ¼ cup All Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
½ tsp. Cinnamon
¼ tsp. Nutmeg
⅛ tsp. Clove
⅓ cup Pumpkin Puree
Maple Glaze:
¾ cup Powdered Sugar
3 tbsp. Maple Syrup
1 tsp. Cinnamon
1 - 2 tbsp. Warm Water
Directions:
Make the pumpkin spiced donut dough: in a medium bowl, add the softened butter and white sugar. Whisk together until mixture is a pale yellow and sugar granules are completely dissolved, about 2 - 4 minutes. Add egg yolk and which to combine. Then add flour, baking powder, salt, cinnamon, nutmeg, clove and pumpkin puree. At first you’ll think there is not enough moisture, but I promise it will come together! Mix in the bowl for 2 minutes, until the dough is half saturated, moist flour but not completely saturated. Pour out the pumpkin spiced donut dough onto a clean surface to knead and combine. After 2 -3 minutes the dough should be completely saturated and hold together on its own with no visible dry flour bits. Make into a ball and place back in cleaned bowl with a thin layer of vegetable oil, covered, to rest in the fridge for at least 30 minutes.
Make the maple glaze: in a small bowl combine the powdered sugar, maple, cinnamon and 1 tbsp. of water and whisk until combined and smooth. The mixture should be thin enough to run off the whisk and ribbon at the end. If too thick, add the additional water. If too thin, add more powdered sugar.
Shape the pumpkin spiced donuts: On a clean and floured surface, place the pumpkin spiced donut dough and roll out into ¾ inch thickness. Using a small circle cutter, anywhere from a 1 ½ to 2 ½ diameter with a second cutter as small as a ½ inch diameter. Stamp out the donuts, rerolling the dough when necessary. You should be able to make 6 - 8 pumpkin spiced donuts. You can either keep the donut holes or refold them to make more full sized donuts.
Fry the pumpkin spiced donuts: in a medium sized sauce pot filled with four inches of vegetable oil and turn on medium heat. Using a candy thermometer, attach it to the pot so the tip jits the oil, but making sure it does not hit the bottom of the pot, this will throw off the temperature read. Let the oil heat rise to 350 and turn to medium low to maintain the heat. Add the pumpkin spiced donut to the oil and fry on both sides for 2 minutes per side. I would only recommend frying two donuts at a time so it won't drop the temperature significantly. Keep an eye on the temperature while cooking, if the temperature drops, turn the heat up slightly. If the temperature rises past 355, lower the heat.
Dip the pumpkin spiced donuts in glaze: When donuts are removed from the fryer, allow to cool on a wire rack for 2 - 4 minutes before dipping one side of the donut into the glaze. Place back the glazed donut on the pan to allow glaze to drip over it.
Tips & Tricks for the Pumpkin Spiced Donuts
If you don’t have circle cutter:
You can use a cup or a mug to cut the donut shape and the but of a wooden spon for the middle hole.
If you don’t have a candy thermometer:
Ideally, it is necessary to regulate temperature for an even cook, but you can time the oil, allow 15 minutes for heating and allow 2 minutes between frying donuts for temperature to re-regulate.
You can also use a deep fryer that has a temperature gauge setting instead of a pot.
If you don't have maple syrup:
You can use milk as a substitute, or more water as a dairy free solution.
If you don’t like pumpkin spice:
Don’t worry I’ll have a regular old fashioned donut recipe, coming soon!
Friends for Brunch: A Legit Guide
This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. This Pumpkin Spiced Donuts with a Maple Glaze Recipe will have companion recipes that come together to make a delicious brunch spread.
Follow @sydsachef to receive the additional Free Brunch Recipes from this series.
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